It’s sad to see how lots of sites perpetuate myths about wine storage just to convince customers that only the most costly wine coolers/cellars/fridges can avoid fine wines from turning to vinegar overnight. However, the truth is far less motivating. Below we go over the basics of common wine storage – i.e., wine held for personal consumption rather than speculation – and to assist clear up some of the rampant confusion so new enthusiasts can make sensible, cost-efficient obtaining decisions.
Terminology – Wine Coolers, Fridges, Cellars, And so forth.
Wine Cooler vs. Hur gör man eget vin – What’s the Distinction? We see lots of blogs and other websites that try to define and separately categorize wine coolers, wine cellars, and wine refrigerators – as if they can be systematically differentiated. In most cases, however, you will notice that despite saying and assuming that they are distinct, the author cannot in fact articulate any meaningful way to distinguish them. And when the do, most internet sites attempt to categorize wine “cellars” based on vague notions of price tag class, by calling them “higher-end” wine coolers. That defines nothing, due to the fact rates differ along a continuum.
In other cases, the attempted distinction is much more concrete but just as arbitrary – e.g., some say wine cellars must have humidity control. But this is also not beneficial, considering that even the most fundamental wine fridges can come with, or be fitted with, some type of humidity control method, such as a uncomplicated tray of water. Ultimately, a third so-named definition that we ordinarily see is that wine cellars are supposedly created for a lot more “long term” storage. But this too is impossibly vague and unhelpful, because most wine coolers/fridges are made to preserve proper extended term storage temperatures. So as long as the fridge or cooler holds up over the long term, then it can function for lengthy term storage. There’s no basic distinction as to how they go about maintaining temperatures, due to the fact more affordable wine fridges and high-priced “cellars” alike all use the exact same varieties of cooling machinery (compressors or thermoelectric systems).
Just put, wine coolers, wine fridges, wine cellars or any other temperature-controlled boxes/cabinets are all made to do the identical point: maintain wine at optimal storage temperatures, normally about 55 degrees Fahrenheit. Some can also chill whites to their suitable service temperature (but that has practically nothing to do with storage). Of course, these units might differ tremendously in their reliability and excellent, but this typically has practically nothing to do with whether or not they are marketed as wine cellars versus wine coolers.
Please note that when we talk about long term storage, for most shoppers, this typically signifies up to five years, normally a lot less. So if your fridge/cooler/cellar can function adequately and reliably in the course of this period, it can by this definition store wine “lengthy term.” If you program on storing wine longer than this, and your cooler/cellar has been operating well so far, go for it. Having said that, if you are storing fine wine as an investment, or are maintaining ultra-highly-priced wine that you are passionate about, forget about storing your personal wine altogether – put your ideal wine in a expert storage facility and only preserve in your cooler the wine you intend to consume!
Keep Right Wine Storage Temperature
There is no query that temperature is the most important storage consideration of them all. But the choice as to which temperature is best couldn’t be simpler, and we are stunned by all of the misinformation that exists.
Retailer All of Your Wine at Around 55 Degrees Fahrenheit
The consensus amongst the most respected wine organizations is that the finest storage temperature – for each red and white wines – is around 55 degrees Fahrenheit. That is it! And no you never have to preserve this temperature exactly, a few degrees above or beneath this is fine. Never make the rookie mistake of confusing storage temperature with service temperature, which does differ between reds and whites!
General Encouraged Wine Service Temperatures:
F Wine Kind
64 Red (Full-Bodied)
59 Red (Medium-Bodied)
55 Red (Light-Bodied)
54 White (Complete-Bodied)
52 White (Medium-Bodied)
50 White (Light-Bodied)
48 Sparkling
Precision is Not Required
Furthermore, there is no harm in storing wine colder than this, all this does is slow down maturation. So why 55F? Quite a lot all of the credible sources agree that at around 55F fine wine (i.e., those wines that are worth aging and can benefit from aging) can gradually and steadily mature (oxidize) at a rate that improves and deepens the wine’s taste and aroma. A great deal beneath 55F, the chemical reactions accountable for this method (like all chemical reactions) slow down or halt, thus lengthening the time necessary for the wine to attain its “peak.” So a wine that may possibly need 5 years of aging at 55F to taste/smell its greatest may nevertheless not be ripe soon after 10 years in cooler storage. On the other hand, if wine is kept slightly warmer than 55F, it will mature a lot more quickly. For example, a wine that could possibly peak at eight years may perhaps peak at 5 if kept closer to 60F. Indeed, this is not a dilemma for most individuals – and many men and women may possibly favor speeding up maturation to some degree – which is why we are usually shocked at how significantly paranoia exists with respect to temperature.
Temperature Stability is Most Crucial
Although storing wine anyplace inside a few degrees of 55F is perfect, the larger concern is preserving steady temperatures about the chosen set point. Why? Initially off, a important, prolonged spike in temperature is damaging just for the reason that it quickly promotes oxidation in a way that is not controlled and that can set off other, undesirable reactions, which can then have an effect on the aroma and taste of the wine. Nevertheless, a great deal much less dramatic but periodic temperature swings can be equally or extra deleterious.
Wine, and particularly the ullage (airspace/unfilled space in the bottle), expands when temperatures rise and contracts when temperatures drop. And because corks are porous, this essentially causes the bottle to “exhale” through the cork when temperatures push upwards and “inhale” as they come back down. In other words, some gas from the ullage is pushed out and fresh air is pulled back into the bottle throughout considerable temperature swings. This fresh air, as opposed to the original gas composition of the ullage, has a fresh provide of oxygen – and additional oxygen implies greater prices of oxidation. As a result, a continuous cycle of excessive “breathing” can promptly degrade wine by over-maturation just as surely as continuous storage in elevated temperatures can. Again, you don’t have to have to panic more than a swing of a couple of degrees having said that, the far more stable you can preserve your wines around the set temperature, the improved. Attempt keeping your wine cooler complete – a larger volume of wine in the cabinet outcomes in greater thermal inertia, which assists minimize temperature swings due to fluctuating external temperatures.
Keep Appropriate Humidity Levels
Humidity levels are essential for wine stored for longer periods, for a couple reasons. First, low humidity can bring about corks to shrink, which sacrifices their sealing capability and can permit outside air to infiltrate and/or wine to be pushed past the cork. And sealing failures can expose the wine to greater levels of oxygen, which can over-mature the wine or spoil it based on the magnitude of the breach. Second, high humidity can foster the growth of molds and mildew, which is not so much a challenge for the wine as it is for the wine’s labels, which can be permanently discolored and reduced the bottle’s possible resale value.
Most wine storage authorities suggest keeping your collection at around 70-75 % humidity to assure superior cork sealing with out promoting mold growth. However, as with most figures, precision is not essential, and something from 50 – 80 percent is probably just fine. Once more, retain points inside reason. If your wines are important enough to be concerned about label damage and resale value, they ought to be sitting in a experienced storage facility anyway.
Protection From UV Light
The harm to a wine’s taste/aroma that can occur from exposure to UV light is well documented. UV (ultraviolet) light is a kind of high-power invisible electromagnetic radiation present in natural sunlight and artificial light sources to varying degrees. Most people recognize the effects of UV exposure in the kind of suntans and sunburns.
As far as wine is concerned, having said that, it’s believed that UV radiation reacts with sulphur compounds that naturally occur in wine, causing a “light strike” reaction – a method whereby these compounds are then broken down into to smaller sized, undesirable metabolites that go on to type unpleasant volatile compounds, which even an average palate can notice at trace levels. Certainly, the regrettable flavors/aromas connected with such compounds, such as dimethyldisulphide and hydrogen sulfide, have been characterized by test subjects as “wet dog” and “cooked cabbage.” See the dilemma?